Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture.
Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste.
Cover a surface in oatmeal and turn the mixture onto this.
Work quickly as the paste is difficult to work if it cools.
Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking.
Roll out to around quarter inch thick.
Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake.
Cut into quarters (also called farls) and place in a heated pan which has been lightly greased.
Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side.
Get ready with another oatcake while the first is being cooked.